Go Back
–+ servings
Freshly baked artisan pepperoni pizza sourdough loaf resting on a rustic wooden cutting board with a silver serrated knife.
FL Recipes

Ultimate Artisan Pepperoni Pizza Sourdough Bread

Master the art of savory baking with this Pepperoni Pizza Sourdough Bread. Featuring a blistered golden-brown crust, airy crumb, melted mozzarella pools, and crisped pepperoni, it is the ultimate artisan hybrid for enthusiastic home cooks.
Print Recipe Pin Recipe WhatsApp
Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Servings: 12 slices
Course: Side Dish, Snack
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pepperoni Pizza Sourdough Loaf Ingredients
  • 4 cups high-protein bread flour (480g)
  • 1.5 cups lukewarm filtered water (350ml)
  • 0.5 cup active sourdough starter (100g) bubbly and at its peak
  • 2 tsp fine sea salt (10g)
  • 1.5 cups low-moisture white mozzarella cheese (170g) cut into half-inch cubes
  • 4 oz circular sliced red pepperoni (113g)
  • 1 tbsp green dried Italian herbs (5g) oregano, basil, and thyme blend

Equipment

  • 1 Cast Iron Dutch Oven Essential for trapping steam and creating a blistered crust.
  • 1 Proofing Basket (Banneton) Maintains dough shape during the long cold retard.

Method
 

Dough Preparation and Fermentation
  1. Whisk the active sourdough starter and lukewarm water together in a large bowl. Add the bread flour and mix until a shaggy dough forms. Cover and rest for 45 minutes.
  2. Sprinkle the sea salt and green dried Italian herbs over the dough. Dimple them in with wet hands, then perform stretch and folds for 3 minutes. Rest for 30 minutes.
  3. Stretch the dough into a thin rectangle on a lightly misted surface. Scatter the cubed white mozzarella and sliced pepperoni evenly. Fold into thirds and roll up tightly.
  4. Place the dough back into the bowl for 4 to 5 hours at room temperature. Perform three sets of gentle coil folds spaced 45 minutes apart to build structure.
  5. Shape the dough into a tight boule, keeping cheese cubes hidden inside. Place seam-side up in a floured banneton, cover, and refrigerate for 12 to 16 hours.
  6. Preheat a Dutch oven at 500°F (260°C) for 1 hour. Score the dough, place it in the Dutch oven, cover, and bake for 20 minutes. Remove the lid, lower heat to 450°F (230°C), and bake for 20-25 more minutes until blistered and golden-brown.

Nutrition

Calories: 285kcalProtein: 12gFat: 9gFiber: 2g

Notes

Pat pepperoni dry before laminating to prevent excess grease from collapsing the crumb.
Allow the bread to cool for at least 2 hours before slicing to set the crumb and cheese pools.
Keyword artisan bread,Pepperoni Pizza Sourdough Bread,savory sourdough,Sourdough Baking

Tried this recipe?

Let us know how it was!
Pin Recipe